To make the dressing, whisk along juice, vinegar, honey, two pinches of salt and a number of other turns of black pepper. Whisk in vegetable oil during a slow steady stream, and continue whisking till blended. Whisk in sliced chives, then season to style with extra honey, salt and pepper.Peel the orange and take away 1-inch segments, being careful to get rid of the pith. To assemble the dish, place the cooled quinoa during a massive bowl and toss with dressing. Add the beets, orange segments and Eruca sativa or spinach and toss gently to coat.
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